Spaghetti with Cabbage, Mushrooms and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- 1 small Savoy cabbage
- 2 shallots
- 150 grams small button Mushroom
- 100 grams shiitake mushrooms
- 10 grams dried Porcini mushroom
- 2 Tbsps clarified butter
- 300 milliliters Vegetable broth
- 125 milliliters soy sauce
- salt
- freshly ground peppers
- 8 Cherry tomatoes
- 50 milliliters Whipped cream
Preparation steps
Soak porcini mushrooms in 100 ml (approximately 1/4 cup) lukewarm water.
Remove outer leaves from cabbage, trim, rinse cut into strips and set aside.
Cut remaining cabbage into quarters, cut out core, then cut crosswise into thin strips.
Peel shallots, chop finely and sauté in 1 tablespoon clarified butter until translucent. Stir in cabbage strips, sauté briefly, then deglaze with the broth. Cover and simmer for 15 minutes.
Trim mushrooms. Cut shiitake mushrooms into thick slices. If mushrooms are large, cut into quarters before slicing.
Take the soaked porcini mushrooms from the soaking water, pat dry slightly and fry in remaining butter. Add button mushrooms and shiitake mushrooms and sauté briefly, then stir in the strained soaking water, bring to a boil and remove from heat.
Process cooked cabbage coarsely with the broth in a food processor and add to the mushrooms. Bring to a boil and season with salt, pepper and cream.
Cook spaghetti in plenty of water with about 7 tablespoons soy sauce until al dente. During the last 5 minutes, add the reserved cabbage strips and cook for remaining cooking time, then drain.
Arrange spaghetti with cabbage and mushroom ragout on plates, top with quartered cherry tomatoes and serve.
